Crispy Teriyaki Glazed Salmon {20 Minutes}

A bowl crispy teriyaki glazed salmon served with rice and broccoli. There are some black and white sesame on top.

4.50 stars (18 reviews)

Crispy Teriyaki Glazed Salmon {20 Minutes}

This Crispy Teriyaki Glazed Salmon is quick, easy and so flavorful. The rich and tender salmon marinated in a sweet and umami teriyaki sauce, pan seared to crispy on the outside and juicy on the inside, this recipe is my go-to weeknight dinner for the whole family.

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: Asian

Diet: Gluten Free

Keyword: teriyaki

Servings:

Calories: 385kcal

Author: Shuang Shuang Liang

Equipment

12" Wok Pan with Lid - Nonstick Frying Pans,
Original Coconut Aminos
Kevala Organic Toasted Sesame Oil, 8 Ounce
Arrowroot Starch

Ingredients

Salmon Marinade

1.5 lb salmon 5 -6 fillets
1/2 tsp garlic powder
1/4 tsp ground ginger
1/4 tsp salt *
3 tbsp coconut aminos
1/2 tbsp rice vinegar

Teriyaki Sauce

2/3 cup coconut aminos
1/3 cup water
2 tsp rice vinegar
2 tsp arrowroot flour
2 tsp sesame oil
2 tsp coconut sugar optional **

Instructions

In a shallow bowl or a ziploc bag, combine all the salmon marinade and cover the salmon fillets with the marinades. Let it sit for about 20 minutes.
In a small saucepan, mix together all the ingredients for the Teriyaki sauce. Bring the sauce to a boil then quickly turn it down to a simmer. Continue to whisk until thickened. ***
While the teriyaki sauce is simmering, heat 1 - 2 tablespoons of oil **** in a large skillet over medium-high heat till the oil is shimmering.
Sautee the salmon skin down first for 2 - 3 minutes and flip over for an additional 2-3 minutes (depending on the thickness) until no red-ish pink in the middle. If you like extra crispy skin- finish the salmon off by sauteing the skin side down a final time.
*** if the salmon is thick- you may sauté the salmon on both of its 'sides' as well for 1-2 minutes

Notes

* The coconut aminos itself is salty. So take that into consideration when you add extra salt to taste.
** I love adding 1 - 2 tsp of coconut sugar or brown sugar.
*** Keep whisking at low heat to simmer, the sauce will thicken. if the sauce gets too thick, you can add 1 tbsp of water (at a time). Vice versa, if you are making a big batch of teriyaki sauce, add extra arrowroot flour into the sauce.
**** Depending on the fattiness of the salmon you choose, you may not need as much of oil when searing.

Nutrition